Ingredients - 750 gms mutton, cut into 1 inch cubes
- ½ cup dried lentils
- 1 tbsp olive oil
- 2 cups chopped onion
- 2 medium garlic cloves, crushed
- 1 medium tomato, cut into eight wedges
- 1 tsp ground cumin
- 10 hara dhanya sprigs
- 2 tbsp chopped leaves
- 4 cups wshed, ready-to-eat spinach
- Salt & pepper to taste
| Mutton and Lentil tagine Preparation: - Heat oil in a medium-size non-stick skiller over high heat.
- Add mutton cubes & brown for 2 minutes, ensuring they are browned all over.
- Remove to a plate.
- Add onion, garlic, tomato, cinnamon, cumin, salt & pepper.
- Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils.
- Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes. (The water should be absorbed).
- Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes.
- Divide between 2 dinner plates & sprinkle with chopped dhanya.
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